Step 1

firstly, in a large kadai heat 2 tbsp oil and roast 16 cubes paneer.

Step 2

roast until the paneer turns golden brown. keep aside.

Step 3

in the same oil, add ½ capsicum, ½ onion and saute on high flame.

Step 4

once they slightly shrink, keep the onions and capsicum aside.

Step 5

with the remaining oil add ½ tsp cumin, 3 pod cardamom, 4 cloves and ½ inch cinnamon.

Step 6

saute on low flame until the spices turn aromatic.

Step 7

further add 1 onion, 1 inch ginger and 2 clove garlic.

Step 8

saute until onions shrink and softens.

Step 9

now add 2 tomato and saute until tomatoes soften and turn mushy.

Step 10

cool completely and transfer to the blender.

Step 11

blend to smooth paste adding water if required.

Step 12

filter the puree making sure to have a smooth silky puree. keep aside.

Step 13

firstly, in a large kadai heat 1 tbsp butter and saute 1 bay leaf, ½ tsp turmeric, ¾ tsp chilli powder, 1 tsp coriander powder and ¼ tsp cumin powder.

Step 14

saute until the spices turn aromatic.

Step 15

now add in prepared onion tomato puree, 1 tsp salt and mix well.

Step 16

cover and cook for 5-10 minutes or until the puree thickens.

Step 17

further, add 2 tbsp curd and mix well until everything is well combined.

Step 18

stir and cook until the oil is separated from sides.

Step 19

add in ¾ cup water and mix well adjusting consistency as required.

Step 20

now add in fried paneer, capsicum and onion. mix well.

Step 21

cover and simmer for 3 minutes or until the flavours are absorbed well.

Step 22

additionally, add 2 tbsp coriander and 1 tsp kasuri methi. mix well.

Step 23

finally, enjoy shimla mirch paneer with phulka or naan.